Maricopa Community Colleges  HRM231   19906-19992 
Official Course Description: MCCCD Approval: 05/26/98
HRM231 19906-19992 L+L 6 Credit(s) 16 Period(s)
Culinary Arts I (Hot Foods)
Theory and practice in planning and preparing hot foods in a commercial kitchen. Experience in preparing and cooking foods from each major hot food area: soups, sauces, entrees, and vegetables. Designed to develop knowledge and skills used in modern commercial kitchens. Prerequisites: Admission to program or permission of department. Corequisites: HRM233 and HRM235.
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MCCCD Official Course Competencies:
 
HRM231   19906-19992 Culinary Arts I (Hot Foods)
1. Design and plan a menu to be used in a commercial kitchen. (I)
2. Project, order, receive, and store food stuffs under supervision. (II)
3. Prepare stocks and soups to industry standard. (III)
4. Prepare a variety of basic fresh, frozen, or canned vegetables as menu dictates. (IV)
5. Prepare basic farinaceous products to menu standard. (V)
6. Prepare basic lead, secondary, and specialty sauces to program standard. (VI)
7. Identify and break-down primal wholesale cuts of meats, poultry, and fish. (VII)
8. Cook basic meats, poultry, and fish to standards appropriate for American and International cuisine. (VIII)
9. Prepare garnishes and decorations for food to program standard. (IX)
10. List, describe, and maintain sanitation concerns for a commercial kitchen. (X)
11. List safety concerns and describe procedures for responding to accidents in a commercial kitchen. (XI)
12. Describe and maintain food controls for a profitable commercial kitchen. (XII)
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MCCCD Official Course Outline:
 
HRM231   19906-19992 Culinary Arts I (Hot Foods)
    I. Elementary Menu Design and Planning
        A. Market Plan for Clientele
          1. Type and age of clientele
          2. Meal period
          3. Price range of menu
        B. Production Facility
          1. Type of equipment available
          2. Work space available
          3. Skills of personnel
          4. Storage space available
        C. Fixed and Adjustable costs
          1. Fixed
          2. Food
          3. Labor
          4. Other adjustable costs
        D. Advanced Menu Design
          1. Style of menu
          2. Price range
          3. Format and layout design
      II. Projecting, Ordering, Receiving, and Storing Food Stuffs
          A. Projecting and Ordering Food Stuffs
            1. Developing customer count projections
            2. Projecting the menu
            3. Purchasing for the menu
          B. Receiving and Storing Food Stuffs
            1. Ordering and receiving food stuffs
            2. Meal production scheduling
            3. Storing food stuffs
        III. Basic Stock and Soup Preparation
            A. Stock Preparation
              1. Brown
              2. White
              3. Other
            B. Soup Preparation
              1. Hot soup
                a. Thin
                b. Thick
                c. Specialty
              2. Cold soup
                a. Meat
                b. Vegetable
                c. Fruit
          IV. Basic Vegetable Preparation
              A. Fresh, Frozen and Canned Vegetables
                1. Steam
                2. Bake
                3. Saute
                4. Deep fry
                5. Simmer
              B. Dehydrated/Dried Vegetables
                1. Legumes
                2. Dehydrated
            V. Basic Farinaceous Products
                A. Rice
                  2. Barley
                  3. Dressings
                  4. Pasta
              VI. Basic Sauces
                  A. Lead or Mother
                    1. Brown or espagnole
                    2. White or bechmael
                    3. Tomato
                    4. Veloute
                    5. Hollandaise
                  B. Secondary
                  C. Specialty
                VII. Break Down of Primal Meat Cuts, Poultry, and Fish
                    A. Primal/Wholesale Cuts of Meat
                      1. Beef
                      2. Pork
                      3. Veal
                      4. Lamb
                      5. Poultry
                    B. Wholesale Cuts of Meat
                      1. Beef (loin, rib, round, chuck)
                      2. Pork (ham, loin, spareribs)
                      3. Veal (leg, rack/loin)
                      4. Lamb (shoulder, leg, rack/loin)
                      5. Poultry (dress and portion)
                      6. Fish (dress, fillet and portion)
                      7. Shellfish (clean, shell and portion)
                    C. Process Meat Cuts
                      1. Stew cuts
                      2. Steaks
                      3. Grind
                      4. Portion cut
                  VIII. Basic Entree Preparation
                      A. Meats, Poultry, Fish, Shellfish, and Specialty Items
                        1. Barbecue
                        2. Braise
                        3. Broil
                        4. Casseroles
                        5. Deep fry
                        6. Grill
                        7. Roast/bake
                        8. Saute
                        9. Steam/poach
                        10. Stew/simmer
                      B. International or Ethnic Cuisine
                        1. French
                        2. German
                        3. Italian
                        4. Oriental
                        5. Mexican/Spanish
                    IX. Basic Food Garnishes and Decorations
                        A. Hot Food Garnishes
                          1. Vegetable
                          2. Fruit
                          3. Egg
                          4. Specialty garnishes
                        B. Plate Garnishes and Elementary Buffet Table Decorations
                          1. Foot type garnishes
                          2. Non-food type garnishes
                          3. Ice type decorations
                      X. Applied Kitchen Sanitation
                          A. Food Related Sanitation Practices
                            1. Food handler sanitation
                            2. Food temperatures and storage
                            3. Food contamination
                          B. Non-Food Sanitation Practices
                            1. Equipment sanitation
                            2. Storage and work area sanitation
                            3. Housekeeping procedures
                        XI. Applied Kitchen Safety
                            A. Safe Working Environment
                              1. Occupational safety hazards
                              2. Eliminating safety hazards
                              3. Food service personal habits
                            B. Applied Fire Safety Procedures
                              1. Types of fires
                              2. Extinguishing fires by type
                              3. Reporting fires
                              4. Fire drill procedures
                            C. Applying First Aid
                              1. Minor cuts
                              2. Minor burns
                              3. Minor falls
                              4. Foreign objects in eye
                              5. Objects in airway
                              6. Dizziness
                              7. Heart attack victims
                          XII. Applied Food Controls and Profitability
                              A. Food Controls
                                1. Control systems
                                2. Supervisors role
                                3. Security and theft
                              B. Profitability and the Free Enterprise System
                                1. Capital investment for a commercial unit
                                2. Return on investment
                                3. Accounting procedures
                                4. Responding to accounting information
                                5. The profitable commercial kitchen
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